Here’s the recipe I shared on my stories the other night and promised I’d type up! It’s the yummiest pumpkin, spinach and ricotta lasagna with a nutty burnt butter sage topping.

It’s simple and forgiving (you don't have to be exact with the ingredients... I never am!)

Make sure to save this post because it’s not on my website, and you’ll definitely want to come back to it!

Recipe: Pumpkin, Spinach & Ricotta Lasagne with Burnt Butter, Sage & Walnuts

Ingredients

For the pumpkin filling:
2 small butternut pumpkins (or 1 big one), peeled and cubed
Olive oil (for drizzling)
Dried sage powder, salt and pepper (to taste)

For the ricotta mixture:
375 g fresh ricotta (soft style)
1 egg
½ cup finely grated parmesan cheese
¼ cup full‑cream milk or cream
Pinch of nutmeg
Salt and pepper (to taste)

Layers:
Fresh lasagna sheets (enough to cover layers - about 375g)
120 g baby spinach leaves

For the burnt butter sage & walnut sauce:
80 – 100 g butter
½ cup walnuts, roughly chopped
Handful of fresh sage leaves

Method
Roast the pumpkin:
Preheat your oven to 180 °C (fan‑forced).
Toss the cubed pumpkin with a drizzle of olive oil, sage powder, salt and pepper.
Spread on a baking tray and roast for about 35 minutes until soft and lightly browned.

Puree the roasted pumpkin (in a food processor, blender or by mashing). Set aside.

Make the ricotta mixture:
In a bowl, mix together the ricotta, egg, parmesan, milk (or cream), nutmeg, and a little salt and pepper. Set aside.

Assemble the lasagne:
Lightly grease a baking dish. Spread a thin layer of pumpkin puree on the bottom.
Cover with fresh lasagna sheets.

On top of the pasta, spread a layer of pumpkin puree, sprinkle a handful of spinach leaves, and drizzle about one‑third of the ricotta mixture.

Repeat the layers (pasta, pumpkin, spinach, ricotta) until the pumpkin, spinach and ricotta are used up.

Finish with a layer of lasagna sheets on top.

Method continued in comments...